Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača

undergraduate thesis

• Title (english): Encapsulation of rosemary (Rosmarinus officinalis L.) polyphenolic extract in alginate-based delivery systems with addition of cocoa powder and carob
• Author: Filip Erjavec
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ružmarin (Rosmarinus officinalis L.), kulinarska i ljekovita biljna vrsta, zahvaljujući svom bogatom bioaktivnom sastavu, posebice polifenolima, često se koristi u tradicionalnoj medicini za liječenje različitih simptoma bolesti, a u posljednje vrijeme čest je sastojak različitih funkcionalnih proizvoda. No, polifenolni spojevi imaju nisku bioraspoloživost nakon oralne konzumacije i lako podliježu promjenama tijekom različitih uvjeta proizvodnje, zbog čega se u svrhu zaštite polifenola sve... More češće koristi metoda inkapsulacije. Cilj ovog rada bio je ispitati učinkovitost inkapsulacije polifenolnog ekstrakta ružmarina u različite sustave nosača na bazi alginata (A) primjenom ionskog geliranja, gdje je posebno ispitan potencijal kakaovog praha (KP) i rogača (R), kao novih materijala za inkapsulaciju. Ispitan je i utjecaj koncentracije alginata (4% i 5%) na inkapsulacijsku učinkovitost polifenola ružmarina. Dobivenim hidrogel česticama određen je udjel vode, fizikalne i morfološke karakteristike, učinkovitost inkapsulacije polifenola i zadržavanja antioksidacijskog kapaciteta, kao i profili otpuštanja polifenola i antioksidacijskog kapaciteta iz čestica u simuliranim gastrointestinalnim uvjetima. Dobiveni rezultati pokazali su da je veća koncentracija alginata (5%) rezultirala nastajanjem većih, tvrđih i elastičnijih čestica, a dodatak KP i R u alginatni nosač rezultirao je tvorbom manjih, mekših i manje elastičnih čestica. Dodatkom KP i R u alginatni gel povećala se inkapsulacijska učinkovitost ukupnih polifenola i hidroksicimetnih kiselina, te učinkovitost zadržavanja antioksidacijskog kapaciteta te se usporilo otpuštanje polifenola iz čestica u simuliranim gastrointestinalnim uvjetima. Najveću inkapsulacijsku učinkovitost ukupnih polifenola (95,08%) i hidroksicimetnih kiselina (95,37%) imao je sustav 4% A-R, kao i najveće zadržavanje antioksidacijskog kapaciteta (91,83% -ABTS i 93,60% - DPPH). Kakaov prah i rogač, kao nove, do sada neispitane, sirovine u sustavu nosača za inkapsulaciju, pokazale su jako veliki potencijal za inkapsulaciju polifenola. Less

Abstract (english)

Rosemary (Rosmarinus officinalis L.), culinary and medicinal herb, due to it srich bioactive composition, especially polyphenols, is often used in traditional medicine for treatment of various disease symptoms, and recently has become a common ingredient of various functional products. Recently, encapsulation technique has been established as an effective technique for polyphenolics entrapment and protection, since polyphenols have low bioavailability after oral consumption, and they are... More very unstable during different production conditions. The aim of this study was to investigat encapsulation efficiency of rosemary polyphenolic extract in various alginate-based (A) delivery systems using ionic gelation, with the emphasis on evaluation of the potential of cocoa powder (CP) and carob (C), as new encapsulation materials. The influence of alginate concentration (4% and 5%) on encapsulation efficiency of rosemary polyphenols was also examined. Obtained hydrogel beads were investigated for water content, physical and morphological properties, encapsulation efficiency of polyphenols and retained antioxidant capacity, as well as release profiles of polyphenols and antioxidant capacity from hydrogel sinsimulated gastrointestinal conditions. Obtained results showed that the addition of CP and C to alginate carrier resulted in decreased particle size of beads, more soft and less elastic beads, while higher alginate concentration (5%) resulted in formation of bigger, harder and more elastic particles. The addition of CP and C increased the encapsulation efficiency of total polyphenols and hydroxycinnamic acids and retained antioxidant capacity, and showed slower release of polyphenols from beads in simulated gastrointestinal conditions. The highest encapsulation efficiency of total polyphenols (95.08%) and hydroxycinnamic acids (95.37%) revealed delivery system 4% A-C, as well as the highest retention of antioxidant capacity (91.83% - ABTS and 93.60% - DPPH). Cocoa powder and carob, as new, univestigated materials in encapsulation delivery systems, have shown a great potencial for encapsulation of polyphenols. Less

• Keywords: alginat; inkapsulacija; kakaov prah; polifenoli; rogač; ružmarin
• Keywords (english): alginate; encapsulation; polyphenols; rosemary; corab; cocoa powder
• Language: croatian
• URN:NBN: urn:nbn:hr:159:878908
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-21 08:33:01